Lemon-garlic chicken with zucchini and tomatoes

Name: Lemon-garlic chicken with zucchini and tomatoes
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 7 Branches of rosemary; 1 Organic Lemon; 1 Tuber fresh garlic; 7-10 Tbsp coarse sea salt; 7-10 Tbsp Pepper from the mill; 3 red onions; 2 (approx. 550 g) Courgette; 450 g firm tomatoes (e.g. curly tomatoes); 1 (approx. 1.5 kg) ready-to-cook chicken; 200 ml Poultry stock; 7-10 Tbsp Kitchen yarn

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

7 Branches of rosemary
1 Organic Lemon
1 Tuber fresh garlic
7-10 Tbsp coarse sea salt
7-10 Tbsp Pepper from the mill
3 red onions
2 (approx. 550 g) Courgette
450 g firm tomatoes (e.g. curly tomatoes)
1 (approx. 1.5 kg) ready-to-cook chicken
200 ml Poultry stock
7-10 Tbsp Kitchen yarn

Directions

1
Wash the rosemary and shake dry. Wash lemon hot, rub dry and cut into pieces. Remove 2 cloves from the garlic bulb, peel and chop coarsely. Mix with 4 sprigs of rosemary and lemon pieces.
2
Season with salt and pepper. Set aside. Peel onions and cut into slices. Wash the zucchini, grate dry, clean, cut in half lengthwise and cut into slices of about 2 cm width. Wash and halve the tomatoes.
3
Quarter the garlic bulb. Mix vegetables and put aside.
4
Wash the chicken thoroughly on the outside and inside, dab dry and fill with the lemon-rosemary mixture. Tie the legs together with kitchen string. Pin the wings under the chicken. Place the chicken on the fat pan of the oven.
5
Season with salt. Pour on the chicken stock and bake in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 1 1/2 hours. Approx. 30 minutes before the end of the cooking time, add the vegetables and the remaining rosemary to the chicken in the fat pan.
6
Arrange chicken and vegetables on a plate.